I am looking for a good neaplitan style dough and the procedure after mixing as far as the rise and how it's done?
I am happy to help. I'm a bit busy in the kitchen prepping for July 4 bash, so I'll break this up into a series of small posts. This one will be about ovens. Everything else follows from the class of oven you are using. You can make all kinds of great pies in your kitchen oven, but an authentic Neapolitan pie really requires very high heat. If you try to use my Caputo 00 recipe designed for over 950F in a 550F kitchen oven, you will end up cooking the pie too long and it will not be very good, IMO. Others on this forum make wonderful pies using other flours with additional ingredients. I can only tell you what I do.